Abstract: "Monosodium glutamate is present in numerous foods, for example soups and meat products, because it is an excellent enhance(ment) of the flavor. Its determination is important, because it is related with food sanitary quality. In this work a new methodology has been developed to determine monosodium glutamate in hamburgers based on high performance liquid chromatography. A method of separating monosodium gluatmate followed by derivatizing with dinitrophenyl reagent is presented. The DNP-Amino acid was eluted with 25% acetonitrile - 75% glacial acetic acid 1% (w/v). It is detected at 254 nm. This method is simple, fast, and can be used in quality control food laboratory."
"Determining the existence of L-glutamate in both clinical and food samples is important. It is a neuroexcitory amino acid linked to several behavior patterns. It is a common food additive in the form of monosodium glutamate (MSG), and is linked with 'Chinese restaurant syndrome.' ... develop a compact, portable sensing system using an L-GLOx modified biosensor... polyvinyl alcohol functionalized with methyl pyridinium methyl sulfate (PVA-SbQ) containing a layer of l-glutamate oxidase (L-GLOx) was formed...enzyme electrode exhibited a linear calibration range when determining different concentrations of MSG in a range from 50 nM to 100 nM and a correlation coefficient of 0.997...detection limit of MSG was 50 nM"
Darren Chua, Eugene Lee, retrieved 3rd November 2010.
"Despite a small number of person [sic] reporting sensitivity to monosodium glutamate, scientific studies have not shown any direct link between monosodium glutamate and adverse reactions ... [h]owever, a double-blind controlled challenge of individuals claiming to suffer from the “syndrome” failed to confirm monosodium glutamate as the causative agent."
Darren Chua, Eugene Lee, retrieved 3rd November 2010.
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